文献类型：会议论文

英文题名：Impact of ultrasound-assisted osmotic dehydration as a pre-treatment on the quality of heat pump dried tilapia fillets

作者：Li, Min[1];Ye, Biao[1];Guan, Zhiqiang[1];Ge, Yunting[2];Li, Jun[1];Ling, Chang-ming[1]

机构：[1]Guangdong Ocean Univ, Coll Mech & Power Engn, Zhanjiang 524088, Guangdong, Peoples R China;[2]Brunel Univ London, Inst Energy Futures, Ctr Sustainable Energy Use Food Chains, Uxbridge UB8 3PH, Middx, England

会议论文集：1st International Conference on Sustainable Energy and Resource Use in Food Chains (ICFES) / Symposium on Heat Recovery and Efficient Conversion and Utilisation of Waste Heat

会议日期：APR 19-20, 2017

会议地点：Windsor, ENGLAND

语种：英文

外文关键词：tilapia fillet; ultrasound; trehalose osmotic solution; heat pump drying

外文摘要：The dehydration of a tilapia fillet is conducive to its preservation. However, dehydration results in high energy consumption and quality variation. Ultrasound-assisted osmotic dehydration as a pre-treatment combines the advantages of strong permeability by preservatives and the cavitation effect and can improve the quality of tilapia fillets dried by heat-pump drying while decreasing the drying time and maintaining the quality of the dried products. The whiteness, texture, rehydration rate, Ca2+ adenosine triphosphate synthase (Ca2+-ATPase) activity and the comprehensive score were used as criteria in single-factor experiment son ultrasound power, ultrasonication and permeate concentration. Based on the results of the single-factor experiment, the BoxBehnken central composite design was adopted to achieve response-surface optimisation. The results indicated Ultrasound assisted osmotic dehydration as a pre-treatment with suitable ultrasound parameters can significantly improve the quality of heat pump dried tilapia fillets and provides references for optimising the drying process. (C) 2017 The Authors. Published by Elsevier Ltd.